Lump not lasting

wattwizz · January 2011

I'm using bge coal starting with a chimney until lit pouring into egg about an inch above holes and waiting about 20 to 30 minutes until it burns clean. Set plate setter with legs up and set temp at 250. Put whole chicken on grill with drip pan and cooked for about three hours. About two hours into cook temp was fading and I had to add coal. Everyone says the coal should last for hours at that temp. Any suggestions?

By the way, the bird came out amazing.

G

Little Steven · January 2011

wattwizz,

Fill it to just under the top of the firering (the top ring). Put your platesetter in when the fire is established. What kind of lump are you using?

Steve

wattwizz · January 2011

BGE lump.

Pjoe · January 2011

Fill it up!

Cory430 · January 2011

If you fill it to the gills, it'll run long enough to cook anything that you can fit in it.

Little Steven · January 2011

wattwizz,

That is decent lump, way overpriced IMHO but you shouldn't have trouble with it lasting. I don't know if you are aware but when you finish a cook and snuff the egg, any leftover lump will be fine for the next cook(s). Are you in the electrical/electronic field?

Steve

Shiff · January 2011

To save some money, you can switch to Royal Oak lump (get the one made in the USA). It is supposedly the same stuff that BGE puts in thier bags for a lot less money.

During the summer season, Walmart sells RO lump for about $6.37 for 10 pounds.

As others said, fill it up

wattwizz · January 2011

31 years as an electrical contractor. I'm very new at the egg but loving every minute. Thanks for all your help.

G

Little Steven · January 2011

That is what I do too.

Steve

Egg Master 3000 · January 2011

The chimney is also not necessary... as the BGE is a larger, more efficient one. Fill 'er up and light 'er right in the grill. Many methods to choose from!

Bobbareeno · January 2011

Down here in Georgia Wal Mart carries the Royal Oak year round. I think it just depends on where you're located. I've filled my XL up with RO and have easily done a 15 hour 225 degree Boston butt cook with plenty of lump to spare at the end. Glad you're enjoying your egg.....it's really addictive!

Bob

wattwizz · January 2011

31 years as an electrical contractor. I'm very new at the egg but loving every minute. Thanks for all your help.

G

wattwizz · January 2011

31 years as an electrical contractor. I'm very new at the egg but loving every minute. Thanks for all your help.

G

wattwizz · January 2011

31 years as an electrical contractor. I'm very new at the egg but loving every minute. Thanks for all your help.

G

Little Steven · January 2011

I heard you the first couple of times :laugh: I meant I am an electrical contractor as well BTW.

Steve

hornhonk · January 2011

Hey, I worked for the phone company for 31 years. Does that count? :(

thegrillster · January 2011

10lbs of royal oak fills the large perfectly. Cook, snuf out, cook, snuf out, etc.

You should get several cooks even if one is low and slow.

When getting low on lump dump in another 10lbs and do it all over again.

Just use a wiggle rod to clean your lower grate to keep holes open.

Woodbutcher · January 2011

Hey Barry .... not sure if you know but The Restaurant store on 340 sells RO in 18lb bags for 10.99. They stock it all winter too!

Shiff · January 2011

I saw it there a while back. At the time I didn't need any, but thanks for the reminder.

Meadow Creek BBQ in New Holland also has it in 20 pound bags but it was a little more per pound than Walmart.

You have to be careful at that restaurant store because the prices on the shelf are not always what you pay for the item. They have a disclaimer when you enter the store that prices sometimes change too fast for them to keep up with updating the signs on the shelves. I have been charged higher prices than what the shelf says. So,now I'm careful before checking out. Not sure what PA retail sales laws say about that practice.

Lump not lasting

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